The Noongar Land Enterprise Group (NLE) has launched a new project to build capacity in the bush food industry by producing food-grade wattle seed at a commercial scale for the first time.
The project, called the Avondale First People’s Traditional Produce Innovation and Manufacturing Hub – Wattle Seed Enterprise, is being led and facilitated by NLE.
Funded through the South-West WA Drought Resilience Adoption and Innovation Hub (SW WA Hub) as part of the national Agricultural Innovation Hubs Program, it will run for 12 months, from October 2022 to October 2023.
NLE chief executive officer Alan Beattie said the project represented a significant step forward for Noongar-led bush food enterprises.
“Wattle seed is a traditional Noongar food with enormous potential in today’s markets, this project is about creating the knowledge, systems and partnerships needed so we can produce it in a way that is commercially viable, culturally grounded and environmentally sustainable.”
The project has three main goals: to continue research and development into wattle seed properties and processing methods; to expand the scale of harvesting in Noongar country; and to progress NLE’s capacity to produce raw, roasted and ground wattle seed products that meet food-grade standards.
It also aligns with national priorities to make Australia a trusted exporter of premium food and a leader in climate resilience.
By cultivating native acacia species, the project will help improve soil and water health while creating diversified income streams for Noongar landowners.
NLE staff and members will work alongside research partners and marketing specialists to ensure the products developed are not only high-quality but also strongly branded around authenticity, provenance and First Nations ownership.
This work will lay the foundation for future bush food products, including value-added items such as wattle seed–infused beverages.
Partnerships with industry groups such as Commonland, Wide Open Agriculture and Dirty Clean Food will support the development of new bush food products and market opportunities both in Australia and overseas.
“This is about laying the foundation for a new Noongar-led industry,” Mr Beattie said.
“By combining traditional knowledge with innovation, we can create products that reflect who we are and that have genuine appeal in both domestic and international markets.”
